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Marry Me Pasta

Marry Me Pasta is a creamy, sun-dried tomato pasta dish that lives up to its bold name with rich flavors of garlic, Parmesan, and tender chicken in every bite. This restaurant-quality meal comes together in just 30 minutes, making it perfect for date nights, special occasions, or whenever you want to seriously impress someone at the dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the Sauce and Pasta
  • 12 ounces pasta penne, rigatoni, or fettuccine
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped (oil-packed, drained)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon red pepper flakes optional, for heat
  • 2 cups fresh spinach
  • Fresh basil for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or saute pan (12-inch)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Tongs for tossing pasta
  • Colander for draining pasta

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook your pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining, then set the drained pasta aside.
  2. Pat the chicken pieces completely dry with paper towels, then season them with Italian seasoning, salt, and black pepper.
  3. Heat olive oil in your large skillet over medium-high heat until it shimmers. Add the seasoned chicken in a single layer and cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through to 165°F. Remove the cooked chicken to a plate and set aside.
  4. In the same skillet, add the minced garlic and chopped sun-dried tomatoes over medium heat. Saute for about 1 minute until the garlic becomes fragrant but not browned.
  5. Pour in the chicken broth and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly.
  6. Reduce the heat to medium-low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  7. Stir in the Parmesan cheese until it melts completely into the sauce, creating a smooth, glossy texture. Add the red pepper flakes if using, then fold in the fresh spinach. The spinach will wilt in about 30 seconds.
  8. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together using tongs until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.

Notes

Use oil-packed sun-dried tomatoes for best flavor and grate your own Parmesan from a block for the smoothest sauce. Don't rinse the pasta after draining as the starchy coating helps the sauce adhere. Always reserve pasta water before draining - the starch helps the sauce cling to the pasta. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or milk.